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Easy Cheesy Black Bean Enchiladas

Skip the meat and the stovetop work. Just fill, roll, and bake!

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I love enchiladas in pretty much all forms. Ground beef with red sauce? Definitely. Chicken mole? Always. Enchiladas Suizas? You bet. But when I need a really quick dinner that satisfies a saucy (and cheesy!) enchilada craving, there’s only one place I turn, and that’s these Easy Cheesy Black Bean Enchiladas. The filling needs no pre-cooking, so all you’re really doing is filling, rolling, and popping the dish in the oven. That’s basically just assembly and even on my busiest days I can handle that!

This is hard to believe, but aside from seasonings, you only need five things to make these. A can of black beans, a can of corn, some tortillas, some enchilada sauce, and some cheese. (I like a combo of monterey jack and cheddar, but you can surely use a pre-shredded bag of Mexican blend.)

You don’t have to chop, you don’t have to cook anything up. You just have to stir together the beans, the corn, a bit of the sauce, and punch up the flavor with some oregano, cumin, onion powder, garlic powder, salt and pepper and then spoon it into those tortillas, sprinkle it with some cheese, and roll them up. (And, yes, you can totally use some taco seasoning instead if getting out all those bottles of spices seems daunting.)

Then you just line them up in a baking dish, smother them with enchilada sauce and a little more cheese, and bake. That took, what? Ten minutes?

They bake for twenty which gives you enough time to make a side dish or maybe fold some laundry. I truly hope you get to use that time to do something more fun than laundry, though.

That’s enchiladas in just about thirty minutes, if you were keeping track, and that sounds like a dream come true to me.

Serves 6

15m prep time

20m cook time

5.0
Rated 5.0 out of 5
Rated by 3 reviewers
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Ingredients
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (12 oz) bag frozen corn
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 1/2 cups cheddar cheese, grated
  • 1 1/2 cups Monterey Jack cheese, grated
  • 12-14 corn tortillas, warmed
  • 3 cups enchilada sauce, divided
  • Sour cream, for serving
  • Fresh cilantro, chopped, for serving
Preparation
  1. Preheat oven to 400°F.
  2. In a medium bowl, combine the beans, corn, cumin, oregano, onion powder, garlic powder, salt, and 1/4 cup of the enchilada sauce. Stir to combine and set aside.
  3. Spread about 1 cup of the enchilada sauce in the bottom of a baking dish.
  4. Line a tortilla with about 1/3 cup of the filling and top with a little bit of each of the cheese. Roll up tortilla, then place seam side down in baking dish. Repeat with remaining tortillas but make sure to reserve enough cheese for topping the enchiladas.
  5. Pour remaining enchilada sauce over the tortillas and top with remaining cheese.
  6. Cover dish with foil and bake until cheese is melted and sauce is bubbly, about 20 minutes.
  7. Serve with cilantro and sour cream and enjoy!